Original recipe from Vegan Dad blog.
1/2 cup margarine
2 sweet onion, sliced
4 cloves of garlic, chopped
1 cup water
2 cup ketchup
2/3 cup maple syrup
2/3 cup brown sugar
2 tbsp vegan Worcestershire sauce
2 tbsp mustard
2 few dashes of hot sauce
2 pkgs tempeh, sliced
2 drops liquid smoke (optional - I use this to give it a smokey flavor)
To make the BBQ sauce, melt margarine in a saucepan over medium heat.
Saute onion and garlic for 15 mins, until onions have cooked down and are nicely browned.
Add the remaining ingredients and bring to bubbling.
Simmer for 15-20 mins, until sauce thickens and gets a nice deep red colour.
Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh.
Place on a BBQ or frying pan on medium heat (about 500 degrees) and bring to bubbling.
Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.
Remove pan from BBQ and place tempeh on the grill.
Grill 5 mins per side, then return to pan. Put pan back on the BBQ.
Add remaining sauce to pan and cook until sauce is thick. Serve.